Tuesday, July 19, 2016

Fresh Peach Crumb Pie

I had to dig through the old church cookbooks to find a good recipe for fresh peach pie. So many recipes use canned peach pie filling or require a double crust. I was looking for something different and WOW! did I find it. It's exactly the peach pie I would have been looking for had I known what I was looking for. This one I found in a church cookbook from the St. Paul's Lutheran Church of New Ulm published in 1983! I made only slight adjustments to the original recipe (which peeks out a bit in the photo). I cut back a little (a lot!) on the sugar and the almond extract (1 tsp extract in the original recipe which I moved from the filling to the crumb topping!) The final result is honestly in the running for the top spot as our family favorite, the #1 ranking pie in front of apple pie with streusel topping. It's amazing. Get peaches that are ripe and ready to eat and you won't be sorry.

Preheat oven to 450°F. Place pie shell in glass pie pan. Folding over the edges so they are a little thicker. In a large bowl, combine peaches, cornstarch, sugar and salt. Pour into unbaked pie shell. For the topping, combine sugar and butter using a fork or your fingers, add extract, then add enough flour to make a rough crumb that is not sticky. If sticky add a little flour at a time. Sprinkle crumbs evenly over filling. Put pie pan on a large cookie sheet in case of any spills. Bake at 450° for 10 minutes, then reduce heat to 350° and bake 50-55 minutes. The edges and crumb topping should be nicely golden brown and the filling thick and bubbly. Remove from cookie sheet and cool completely.

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About Me

I live and work in a small town. I enjoy my simple life. I make, I muse. I cook with my family in a house that's pushing 150 years old. I love what I do and always try to do more. I have a fun little blog about the food I make and share. I hope you enjoy it. Email me about the blog here: marcycancook@gmail.com